Basic Artisan Bread

• 2 teaspoons active dry yeast
• 1/2 cup water, 110F
• 1 cup water, 110F
• 3 cups bread flour
• 2 teaspoons salt
• 1 cup water, 80F
• 2 teaspoons canola oil
• Equipment
• 1 cup
• 1/2 cup
• 1 teaspoon
• 1 metal mixing bowl
• 1 wooden spoon
• 1 saucepan
• 1 towel
• 1 newspaper
• 1 baking pan
• 1 toaster oven rack

1. Dissolve yeast in 1/2 cup water for 10 minutes. Meanwhile, mix all dry ingredients in mixing bowl.
2. When yeast is mostly dissolved, add it to the mixing bowl and and another cup of water (you can use this cup to rinse the rest of the yeast from the container).
3. Stir thoroughly with wooden spoon, dough may stick to the side somewhat. If it sticks too much, add a little more flour. It should be wet and sticky though.
4. Spread flour over the counter and dump the dough out onto the counter.
5. Let the dough rest while you wash the wooden spoon and the metal mixing bowl, heat up the last cup of water, and coat the inside of your clean mixing bowl with the canola oil.
6. Put flour on your hands and knead the dough for 10 minutes. Search You Tube for kneading instruction if necessary.
7. Put the warm water in the saucepan, put the mixing bowl on top of the saucepan (a makeshift double-boiler), put the dough in the mixing bowl and flip the dough once so it is completely covered in oil. Cover the mixing bowl with the towel and the newspaper to keep out drafts.
8. Let rise until double in size. This might take about 40 minutes. Don't let it rise more than double because that would be too much.
9. Dump the dough back out on the floured counter, flatten it out and fold it into thirds, roll it back into a ball and put it back into the bowl, cover it again, and let it double again. After about 10 minutes, preheat the oven to 500F.

active dry yeast, water, water, bread flour, salt, water, canola oil, mixing bowl, wooden spoon, saucepan, towel, newspaper, baking pan, rack

Taken from www.epicurious.com/recipes/member/views/basic-artisan-bread-1278630 (may not work)